Fresh spring asparagus along with cauliflower, makes this soup rich in nurtrients, fiber, vitamins and minerals, yet low in fat because there’s no added cream.
Roasting the cauliflower is worth the step as it adds a delicous layer of flavor to the soup, but if you’re short on time, skip roasting and cook cauliflower along with asparagus, garlic and broth until tender – 10 to 12 minutes.
Warm or chilled, serve at lunchtime or as a starter to busy weeknight dinner.
Creamy Asparagus Cauliflower Soup
2 tablespoon extra-virgin olive oil, separated
1 clove garlic, crushed
1 head cauliflower, cut into florets, disgard thick stems
1 pound of fresh asparagus, trimmed, cut into 2-inch pieces
5-6 cups reduced sodium vegetable broth (vegetarian version) or chicken broth
Sea salt, freshly ground black pepper, to taste
Preheat oven to 370ºF. Line a baking sheet with parchment paper, spread cauliflower in a single layer and drizzle olive oil over. Roast for about 30 minutes until golden brown, use a metal spatula and turn cauliflower at 15 minutes.
In a Dutch oven (stock pot) over medium heat, heat olive oil, garlic and asparagus; stirring frequently until tender. Add cauliflower, broth and cook for 10 – 12 minutes. Let cool for 10 minutes, then carefully transfer to a food processer or blender and puree mixture on high speed until smooth, about 2 -3 minutes.
Return the soup to pot over low heat, add a little more broth if it is too thick, and bring to a gentle simmer; season with salt and pepper. Serve warm or refrigerate and serve chilled.
For a complete healthy meal, serve with a salad and protein of your choice.